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Sweetbreads, White

Soak, blanch, and cool the sweetbreads in the usual way. Put into a saucepan of a size to hold them conveniently, but no larger, as much white stock as will barely cover the sweetbreads. Thicken this with white roux or with a little flour and butter, add a bunch of parsley, a small onion, and a little pepper, salt, and grated nutmeg. Let it simmer two or three minutes, then add two table-spoonfuls of thick cream. Put in the sweetbreads, and let them simmer in the sauce until done enough. Take the herbs out of the sauce, let it cool a minute, then mix a spoonful of it with the yolk of an egg. Add this gradually to the rest of the sauce, stir it until it is smooth, then put the sweetbreads on a dish, and pour the sauce over them. Garnish with parsley and lemon, or with a few mushrooms. If liked, the egg yolk may be omitted, and a dessert-spoonful of lemon-juice may be added to the sauce, which should be rather highly seasoned. White dishes should not be insipid; though delicate, they should be piquant. Time, half an hour to simmer the sweetbreads. Probable cost, 1s. 6d. to 5s. each. Sufficient, one sweetbread for two persons.